1 - pound Ostrich Strips

Mutton Recipes

Ingredients

8 lean loin lamb chops (about 1¾ lbs/875 g)

1 tbsp (15 ml) all-purpose flour

2 tbsp (25 ml) vegetable oil

4 tsp (20 ml) curry powder

1 tbsp (15 ml) minced gingerroot
(or 1 tsp/5 ml dried ginger)

2 cloves garlic, minced

1 can (28 oz/796 ml) tomatoes, un-drained, chopped

3 cups cauliflower florets

1 each sweet green and red peppers, cubed

chopped parsley

Method

Trim chops and pat dry. Toss with flour.
In large skillet, heat 1 tbsp oil over medium-heat. Cook one half of chops for 2 minutes per side or until brown. Transfer chops to plate. Repeat with remaining chops. Discard excess fat from skillet. Wipe out skillet with paper towel.
In skillet, heat remaining oil over medium heat; cook curry powder, ginger and garlic, stirring constantly for 1 minute or until fragrant. Add tomatoes and return chops to skillet; simmer, covered over medium-low heat for 45 minutes. Add cauliflower and sweet pepper; cook, covered for 10 to 15 minutes or until lamb is tender and vegetables tender-crisp. Season with salt and pepper to taste. Sprinkle parsley on top.

Ingredients

8 loin lamb chops

Cucumber Mint Sauce:

2-3 Cup (150 ml) Plain Yogurt

1 cup (250 ml) shredded cucumber,
squeezed dry and chopped

1 small glove garlic, minced

2 tsp (10 ml) concentrated mint sauce

salt & pepper

In a medium bowl, combine yogurt, cucumber garlic and mint sauce. Season to taste with salt and pepper. Cover and chill at least 1 hour to bled flavors. Spread thin coating of the concentrated mint sauce on both sides of lamb chops; let stand 15 minutes. Grill or broil lamb to desired doneness. Serve with Cucumber Mint Sauce.

Ingredients

3½ lbs lamb shoulder, cut into 1" pieces

¾ tsp salt

½ tsp pepper

½ tsp cinnamon

¼ tsp allspice

2 tbsp olive oil

2 cups onions, chopped

3 cloves garlic, chopped

1½ tbsp fresh ginger, minced

1⅓ cups water

2 large blood oranges

¼ cup fresh parsley, chopped

1 tbsp honey

Mix salt, pepper, cinnamon, and allspice in a medium bowl. Add lamb and toss to coat. Heat oil in a large pot over medium heat. Add lamb to pot and sauté until brown on all sides. Add onion, garlic, and ginger to pot and sauté 5 minutes. Add water and bring to a boil. Reduce heat. Cover and simmer until lamb is tender. Add blood oranges and honey. Season with salt and pepper. Garnish with parsley.

Ingredients

8 Lamb loin chops (1-½lb total)

¼ cup (50ml) Ketchup

2 tbsp (25ml) Liquid honey

1 tbsp (15ml) Soy sauce

1 tsp (5ml) minced gingerroot

1 clove garlic, minced

In a large bowl, combine ketchup, honey, soy sauce, gingerroot and garlic. Add lamb chops and turn to coat.
Remove chops from sauce reserving any remaining sauce. Bar-b-que chops for about 4 minutes per side, until well browned and pink inside, brushing with reserved sauce.

Mutton Chapatti Puffs

Ingredients

Pastry:

300 g atta flour

¼ level tsp salt

1 level tbsp sugar

1 tbsp (20 g) softened butter or ghee

150 ml liquid
(made up of half milk and half water)

Filling:

1 tbsp oil

2 tbsp finely chopped ginger

1 large onion (100 g), cut into 0.5 cm dice

300 g minced mutton

2 tbsp meat curry powder

½ cup (125 ml) water

½ tsp freshly-ground black pepper

1 medium-sized potato (about 150 g),
peeled and cut into 0.5 cm cubes

1 small carrot (about 100 g), peeled and cut into 0.5 cm cubes

A squeeze of lime or lemon juice

Salt to taste

2 tbsp roughly chopped coriander
leaves

Method
Combine flour, salt and sugar in a mixing bowl and mix in the softened butter with your fingers. Add enough liquid to make a fairly soft dough.
Once the dough comes together, knead on a lightly floured surface for 5 – 10 minutes, until it feels smooth and pliable. Place dough in a bowl, cover with a clean, damp cloth and set aside to “rest” for 30 minutes.

Heat oil in a wok over medium heat. Add ginger and half the chopped onion, frying for 3 – 5 minutes until onion begins to brown.
Add minced meat and cook until it loses it pinkness. Combine curry powder and water to make a slack paste and add to wok, frying it well until oil starts to separate.
Add ground black pepper, potatoes and carrots and cook about 15 minutes until tender. Season to taste with squeeze of lime juice and salt to taste. Lastly, stir in coriander and take wok off heat. Spread filling out onto shallow plate to cool.
Pinch of pieces of dough roughly size of small limes. Roll into smooth balls and using a lightly-floured rolling pin, flatten them into circles roughly 7 cm across. Place a pastry circle in palm of hand and lay a generous spoonful of filling in middle. Fold pastry over and pinch edges together to seal. Flute decoratively. Lay filled puffs on a lightly floured tray or cloth. Heat oil to a depth of 4 cm over fairly low heat and gently slide puffs in, frying them until golden brown. Keep heat low. Drain puffs on absorbent kitchen paper and serve warm.

Mutton Curry

Ingredients
500g cubed mutton
1 medium onion
3 tablespoons medium curry paste
1 tin chopped tomatoes
100ml water

Method
Brown the mutton and onion in a deep pan.
Add the curry paste, stir in well cook for a minute longer.
Add the tinned tomatoes, simmer for at least 2 hours.
Serve with rice and naan bread - delicious.

Stir-fried Lamb and Veggie

Ingredients

250g lamb loin, sliced thinly

1 tbsp oyster sauce

1 tbsp tapioca flour

A few drops sesame oil

Seasoning:

1 tbsp light soy sauce

2 tbsp black pepper sauce

Dash of pepper
½ tsp chicken stock granules

½ tsp sugar

3 tbsp water

1 stalk celery,
sliced into thin strips

8 snow peas, trimmed

½ red capsicum, quartered;
seeded

4 baby sweet corn,
halved lengthwise

3 tbsp corn oil

1 tsp sesame oil

1 clove garlic, crushed

4-5 thinly sliced young ginger

½ tbsp cooking wine

Method
Combine oyster sauce and lamb in a bowl, toss well with a pair of chopsticks to coat the lamb. Cover the bowl with cling film wrap and refrigerate for 15-20 minutes to marinate. Just before cooking, add in tapioca flour and sesame oil to mix. Heat wok with 2 tbsp corn oil and 1/2 tsp sesame oil until just hot. Add half the marinated lamb slices and stir-fry the rest of the lamb slices. To a clean wok, add 1 tbsp oil and remaining sesame oil. Add the ginger slices and garlic; fry until lightly golden. Add the cooking wine and cook until fragrant.
Add capsicum, celery, baby sweet corn and stir-fry well. Add seasoning and snow peas and cook for 1-2 minutes. Add the lamb and stir-fry for another minute or until dish is heated through. Dish out and serve immediately.

Hot Pot Lamb Curry

Ingredients

400-450g neck of lamb or breast of lamb,
cubed or sliced

Cubed:

2 tomatoes

2 potatoes

Marinade (A):

1 tbsp light soy sauce

1 tbsp ginger juice

1 tsp meat curry powder

¾ a grated coconut mixed with 600ml water
and squeezed for coconut milk

4 tbsp oil

Spices (B):

2 star anise

6 cloves

5cm piece cinnamon stick

4 cardamoms, smashed

3 stalks karrupillay leaves (curry leaves)

2 pandan leaves, shredded and knotted

Ground spices (C) - combined:

4 shallots

2 cloves garlic

4cm piece ginger

3cm piece galangal

2 stalks lemon grass

1 tsp ground black pepper

4 tbsp meat curry powder

1 tbsp chilli paste

Seasoning:

1 tsp salt or to taste

½ tsp sugar or to taste

Juice of one lime

Garnishing:

Coriander leaves

Method
Clean lamb pieces and marinate with ingredients (a) for 15-20 minutes. Heat oil to saute spice ingredients (b) until fragrant.
Add sliced onion and fry until soft before adding the ground spice ingredients (c). Fry for 1-2 minutes then add in lamb and tomatoes. Fry till heated through and pour in coconut milk.
Bring to a low simmering boil. Halfway through cooking, add in potatoes and continue to cook until meat is tender and the gravy turns thick. Season to taste. Dish out to serve with garnishing.

Lamb Soup

Ingredients

400g lamb loin, chopped into bite-sized pieces

1 onion, diced

100g carrot, cubed

1 stalk celery, sliced

1 tomato, quartered

To make the roux:

2 shallots, thinly sliced

2 tbsp oil

2 tbsp plain flour

Ground spice (A) - combined:

2-3cm piece ginger

5 cloves garlic

½ tsp fennel powder (jintan manis)

½ tsp cumin powder (jintan putih)

1 tbsp coriander powder

2 tsp ground black pepper

Spices (B):

2 star anise

5 cloves

3cm piece cinnamon stick

2 cardamoms, lightly smashed

½ tsp mustard seeds (biji sawi)

1 piece (thumb-sized) galangal, smashed

2 stalks coriander roots (yin sairoots)

2 sprigs curry leaves

1 pandan leaf, shredded and knotted

3½ -4 litres water

Seasoning:

1 tsp salt or to taste

1 tsp sugar or to taste

1 tbsp chicken stock granules

Garnishing:

Chopped spring onions and coriander leaves

Method
Heat oil in a saucepan, saute onion and spice ingredients (a) and (b) until aromatic. Add lamb and stir-fry well for 1-2 minutes. Pour in water and bring to a simmering boil. Halfway through add carrot, celery and tomato and continue to simmer until the meat is tender and soup is reduced to about half the amount.
To make the roux, heat oil in a wok and fry shallots until golden. Dish out the shallot crisps and bring down the heat. Add in the flour and fry until a golden colour is seen. Gradually mix in two ladles of the soup and use the back of the ladle to stir until a roux is formed. Add the roux into the soup and bring to a simmering boil. Season to taste then dish out to serve with a garnishing of shallot crisps, shopped spring onions and coriander leaves.

Lamb Vindaloo

Ingredients

6-8 dried chillies, snipped into 2 cm lengths

2 medium-sized onions

3 cloves garlic, sliced

4 cm piece ginger, sliced

2 tsp cumin seeds

2 tsp coriander seeds

¼-½ tsp black peppercorns

3 cm piece cinnamon, broken into small pieces

5 cloves

4 tbsp oil

600 g lamb shoulder, cut into 4 cm pcs

2-3 tbsp vinegar

Salt to taste

Method
Soak chilies in warm water until soft and plump (about 15 minutes). Drain, rinse and discard most of the seeds.
Cut both onions into halves lengthwise and slice thickly.
Place one onion with the chilies, garlic and ginger in the jug of an electric blender and add just enough water to allow the blades to turn. Grind mixture finely. (The other onion is to be added to the curry later.)

Dry fry the spices (cumin, coriander, peppercorns, cinnamon and cloves) in a small frying pan over low heat until the spices are fragrant and crisp.
Cool for 10 minutes and grind finely in an electric spice grinder.

Heat oil in a roomy pan and fry the ground chili paste mixture over moderate heat until fragrant and oil separates.
Add the ground dry spices and cook for a few more minutes before adding the lamb. Cook, turning mixture occasionally, to prevent burning.

Add 1 cup water, 1 tsp salt and 1 tsp sugar. Adjust heat to low and simmer until lamb is tender – about 20 minutes. (The curry should be quite thick.) Add between 2-3 tablespoons of vinegar and taste curry, adding a little more salt if necessary.
Curry can be made several hours (or even a day) ahead. Cool, refrigerate re-heat thoroughly before serving.

Roasted Lamb Leg with Garlic Sauce

Ingredients

1 lamb leg (around 2kg)

Seasoning butter:

150g butter, softened

2 cloves garlic, peeled and chopped

2 tsp dried or fresh thyme

2 tsp ground coriander

2 tbsp ground fennel or anise seeds

salt and pepper to taste

Garlic sauce:

12 cloves garlic

200ml white wine (or water)

½ tsp caster sugar

salt and pepper to taste

4 egg yolks

Method
To prepare and roast lamb leg: Mix together all ingredients for seasoning butter and use to coat the lamb leg. Place in a roasting pan and allow to marinate for 1 hour in the refrigerator.

Roast lamb leg in preheated oven at 160ºC for about 2 hours, or until the juice runs clear when pierced with a skewer (for every kg of meat, allow 30 minutes cooking time). Baste with pan juices every 10 minutes. Remove from heat.

To prepare garlic sauce: Peel garlic and simmer for 20 minutes in salted water. Drain and process in blender with white wine (or water), sugar, salt and pepper. Transfer mixture to a saucepan. Add egg yolks and place pan over a low fire. Whisk briskly until mixture doubles in volume and becomes creamy.

To serve, carve lamb and spoon a little garlic sauce over each portion, or serve sauce on the side.

Peppered Lamb Chops

Ingredients
12-16 lamb chops

1 tbsp ground mixed peppercorns

1 tbsp grated lemon peel

1 tbsp fresh marjoram or oregano

1 tbsp fresh thyme

1 tbsp fresh mint, chopped

1 tbsp caraway seeds

4 cloves of garlic, crushed

250 ml olive oil

Method
Wash and pat dry lamb chops and put them in plastic or porcelain dish with lid. Put all seasonings in blender and chop together or crush with pestle and mortar. Mix into the oil and pour over lamb chops. Cover and marinate in fridge for 2-3 hours.

Grill or BBQ and season with salt to taste if necessary. Serve immediately.

Lamb and Vegetables Baked in an Unglazed Pot.

Ingredients
1 kg boneless leg of lamb, cut into cubes

125 ml olive oil

5 ml minced fresh chili or
3 ml dried chili pepper flakes

3 onions, sliced

1 bay leaf, crushed

15 ml dried oregano

5 ml dried thyme

Salt

3 medium aubergines, cut into cubes

3 green sweet peppers, seeded and cut into strips

4 cloves of garlic, minced

2 medium potatoes, cut into cubes

1 cup fresh tomato puree, strained to remove
seeds and skin, or passata

Method
Mix lamb with olive oil, chili, onions and herbs. Allow to marinate overnight.

Preheat oven to 200C. Salt aubergine and allow to drain in colander for about 30 minutes. Rinse and dry. Add all remaining ingredients to meat and herb mixture and stir well to mix. Put in an unglazed clay pot. Cover tightly and bake for about 30 minutes. Reduce heat to 150C, stir contents and add more liquid if necessary. Cover and bake gently for about an hour and a half.

Spring Lamb Casserole

Ingredients
1½ lamb, cut into pieces and bones discarded

1 kg potatoes, peeled and cut into long slices

500 g small carrots, scraped, topped & tailed or
3 big carrots, peeled and cut into long chunks

3 spring onions, finely chopped

30 ml finely chopped fresh dill

Juice of one big lemon

250 ml olive oil

Salt and pepper

Method
Sauté onions in oil over medium flame until just starting to color. Add meat, salt and pepper and add water to cover. Cover pan and simmer until meat is half cooked. Add potatoes and carrots, dill and lemon juice and simmer until done. Serve hot.

LAMB KLEFTIKO

Ingredients

A leg of lamb chopped into 4

3 or 4 lemons

Oregano

Grated kefalotiri cheese (optional)

Method
Season lamb liberally with lemon juice and oregano and sprinkle with cheese. Put lamb into roasting pan with lid. Cover with baking parchment and then seal tightly with at least 2 layers of heavy foil. Put lid on top. Roast in very slow oven for about 3 hours.

Sup Kambing

Ingredients

750g of mutton ribs

2 large onions, chopped

3 cloves garlic, crushed

2 green chilies, sliced

1 heaped teaspoon grated lengkuas or

fresh ginger

2 teaspoons black peppercorns

3 tablespoon mild curry powder or paste
3 teaspoons coriander seeds

9 cups of water

1 tablespoon of oil

4 Black cardamoms, lightly crushed

5cm stick of cinnamon

2-3 cloves

2.5cm fresh ginger, grated

2 heaped tbsp white poppy seeds

half cup coconut milk

salt

pepper

dry fried onions

spring onion, chopped

fresh coriander leaves

Method
Chop mutton bones and put into large saucepan with onion, garlic, chili, lengkuas or ginger, peppercorns and coriander. Cover with water and bring to a boil. Turn heat down and allow to simmer for 3 hours. Skim off froth as it rises.
Strain stock, reserving liquid and meat.when cool, scrape meat from bones and flake into smaller pieces.
Heat oil in saucepan and fry cardamom, cinnamon, cloves and ginger for one minute, then add curry paste or powder and fry for 4 minutes. Pour in lightly ground poppyseeds, coconut milk and add reserved stock. Stir well and season with salt and pepper.
Add meat and bring to boil for 20 minutes ... garnish with fried onions, spring onion and coriander leaves.

Indian Mutton Soup

Ingredients

500g mutton with bones, cut into small
pieces

5–6 tbsp oil

5 shallots, sliced thinly

1 tomato, coarsely chopped

(A) – (combined)
4 ½ tbsp coriander powder
1 tsp cumin powder
1 ½ tsp freshly ground black pepper
1 tsp pepper
1 tsp salt or to taste
1 green chilli, seeded and sliced

(B)

4 cloves

4 cardamoms, keep whole

5cm cinnamon stick

1 onion, halved and sliced

Ground ingredients (C)
2 cm ginger
4 cloves garlic
1 tbsp poppy seeds powder
(ground kas-kas)
2–3 dried chillies, soaked
2 litres water

Garnishing
chopped spring onion and coriander

Method
Marinate mutton with 2 tablespoons combined ingredients (A) and leave aside for 3-4 hours.
Heat oil in a pan and fry shallots until golden brown and crispy. Remove shallot crisps and set aside. With the remaining oil fry ingredients (B) until fragrant. Add remaining ingredients (A) and (C) and continue to fry for 1–2 minutes. Stir in marinated mutton and fry until fragrant. Add chopped tomato and pour in water. Bring to boil then reduce heat and simmer until meat is tender.
Dish out and serve with a garnishing of shallot crisps and a sprinkling of chopped spring onion and coriander.

Grilled Lamb Chops

Ingredients

300–325g Australian lamb loin chops

1/2 an onion, peeled and quartered

1/2 tsp chopped garlic

50g button mushrooms, sliced

2 dried Chinese mushrooms, soaked
to soften and shredded

1/2 cup fresh chicken stock

50g pea shoots (tow miew), blanched

1 basil leaf

2 tbsp butter

Marinade (A)

1 tbsp white wine (optional)

1/4 tsp marjoram

1/4 tsp rosemary

1/8 tsp salt

1 tsp paprika

1/8 tsp pepper

1/2 tsp freshly ground black pepper

(B)

1 tbsp H.P. sauce

1 tbsp Worcestershire sauce

3/4 tsp sugar or to taste

1 tsp olive oil

2 tbsp plain yoghurt

Method
Trim off excess fat from the lamb pieces. Combine marinade (A) and (B).
Marinate the lamb pieces for several hours in the refrigerator.
Melt one tablespoon of butter in a hot grill scan pan. Grill the lamb in the pan for 4-5 minutes on each side (set aside the marinade for use later)
Remove the lamb from the pan and place on separate serving plates.
Heat remaining butter in a non-stick saucepan, fry garlic, onion and basil leaf until fragrant. Add mushrooms, pea shoots and remaining marinade.
Add chicken stock and bring to the boil. Simmer for 2–3 minutes.
Pour the sauce over the grilled lamb pieces and serve immediately.